The peroxisomal dienoyl-CoA reductase pathway in pineapple fruit

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Autoren

  • Ralf G. Berger
  • Gerd R. Dettweiler
  • Hubert Kollmannsberger
  • Friedrich Drawert

Externe Organisationen

  • Technische Universität München (TUM)
Forschungs-netzwerk anzeigen

Details

OriginalspracheEnglisch
Seiten (von - bis)2069-2073
Seitenumfang5
FachzeitschriftPHYTOCHEMISTRY
Jahrgang29
Ausgabenummer7
PublikationsstatusVeröffentlicht - 1990
Extern publiziertJa

Abstract

Unsaturated acyl moieties were degraded by pineapple fruit tissue by the 2,4-dienoyl-CoA reductase pathway. 2H-labelled sorbate was converted to 2H-(3E)-hexenoate and 2H-butanoate by a peroxosomal fraction, but not by a mitochondrial one. The alternative pathway could represent a homeostatic reaction of the senescent tissue finally resulting in the genesis of volatile flavour components.

ASJC Scopus Sachgebiete

Zitieren

The peroxisomal dienoyl-CoA reductase pathway in pineapple fruit. / Berger, Ralf G.; Dettweiler, Gerd R.; Kollmannsberger, Hubert et al.
in: PHYTOCHEMISTRY, Jahrgang 29, Nr. 7, 1990, S. 2069-2073.

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Berger, RG, Dettweiler, GR, Kollmannsberger, H & Drawert, F 1990, 'The peroxisomal dienoyl-CoA reductase pathway in pineapple fruit', PHYTOCHEMISTRY, Jg. 29, Nr. 7, S. 2069-2073. https://doi.org/10.1016/0031-9422(90)83006-M
Berger, R. G., Dettweiler, G. R., Kollmannsberger, H., & Drawert, F. (1990). The peroxisomal dienoyl-CoA reductase pathway in pineapple fruit. PHYTOCHEMISTRY, 29(7), 2069-2073. https://doi.org/10.1016/0031-9422(90)83006-M
Berger RG, Dettweiler GR, Kollmannsberger H, Drawert F. The peroxisomal dienoyl-CoA reductase pathway in pineapple fruit. PHYTOCHEMISTRY. 1990;29(7):2069-2073. doi: 10.1016/0031-9422(90)83006-M
Berger, Ralf G. ; Dettweiler, Gerd R. ; Kollmannsberger, Hubert et al. / The peroxisomal dienoyl-CoA reductase pathway in pineapple fruit. in: PHYTOCHEMISTRY. 1990 ; Jahrgang 29, Nr. 7. S. 2069-2073.
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abstract = "Unsaturated acyl moieties were degraded by pineapple fruit tissue by the 2,4-dienoyl-CoA reductase pathway. 2H-labelled sorbate was converted to 2H-(3E)-hexenoate and 2H-butanoate by a peroxosomal fraction, but not by a mitochondrial one. The alternative pathway could represent a homeostatic reaction of the senescent tissue finally resulting in the genesis of volatile flavour components.",
keywords = "2,4-dienoyl-CoA reductase, Ananas comosus, biosynthesis, Bromeliaceae, fatty acid catabolism, fruit, peroxisomes, pineapple, volatile flavour components.",
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note = " Funding information: GR.. Dettweileris gratefufl or the support of a DECHEMA Graduate Fellowship in the program {\textquoteleft}Biotechnologyo{\textquoteright} f the FederalM inister of Researcha nd Technology( BMFT). We thankW . C. BartschererU, . Mayer and I. Reischlef or their collaboration.",
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Download

TY - JOUR

T1 - The peroxisomal dienoyl-CoA reductase pathway in pineapple fruit

AU - Berger, Ralf G.

AU - Dettweiler, Gerd R.

AU - Kollmannsberger, Hubert

AU - Drawert, Friedrich

N1 - Funding information: GR.. Dettweileris gratefufl or the support of a DECHEMA Graduate Fellowship in the program ‘Biotechnologyo’ f the FederalM inister of Researcha nd Technology( BMFT). We thankW . C. BartschererU, . Mayer and I. Reischlef or their collaboration.

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Y1 - 1990

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AB - Unsaturated acyl moieties were degraded by pineapple fruit tissue by the 2,4-dienoyl-CoA reductase pathway. 2H-labelled sorbate was converted to 2H-(3E)-hexenoate and 2H-butanoate by a peroxosomal fraction, but not by a mitochondrial one. The alternative pathway could represent a homeostatic reaction of the senescent tissue finally resulting in the genesis of volatile flavour components.

KW - 2,4-dienoyl-CoA reductase

KW - Ananas comosus

KW - biosynthesis

KW - Bromeliaceae

KW - fatty acid catabolism

KW - fruit

KW - peroxisomes

KW - pineapple

KW - volatile flavour components.

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DO - 10.1016/0031-9422(90)83006-M

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VL - 29

SP - 2069

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JO - PHYTOCHEMISTRY

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